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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Similar to other Bolognese recipes, but this one replaces meat with Portobellos and Enoki mushrooms. Ingredients:
1 1/2 teaspoons butter |
1 1/4 teaspoons olive oil |
1/2 pound portobello mushrooms, chopped |
1/4 cup chopped onion |
1/4 cup chopped carrot |
2 tablespoons chopped celery |
2 tablespoons white wine |
1/2 cup beef broth |
1 1/4 teaspoons tomato paste |
1 teaspoon butter |
2 ounces enoki mushrooms |
3 1/2 tablespoons heavy cream |
1 pinch ground nutmeg |
salt and pepper to taste |
Directions:
1. Melt 1 1/2 teaspoon of butter with olive oil in a large skillet over medium heat. Cook and stir the portobello mushrooms, onion, carrot, and celery until the vegetables are softened and beginning to brown, about 8 minutes. Transfer the mushroom mixture to a large saucepan.
2. Pour the white wine into the skillet and bring to a boil, dissolving any browned flavor bits from the bottom of the skillet. Allow the wine to cook for about 2 minutes, until reduced, and pour into the saucepan. Stir the beef broth and tomato paste into the mixture in the saucepan, bring to a boil over medium-high heat, then reduce heat to low. Simmer, partially covered, until the beef broth has reduced and the vegetables are very tender, about 35 minutes.
3. Melt 1 teaspoon of butter in the original skillet, and cook and stir the enoki mushrooms until lightly browned, 3 to 4 minutes. Remove the enoki, and chop. Stir the chopped enoki mushrooms into the sauce and simmer for about 10 minutes; stir in the heavy cream, and allow to heat through (do not boil). Season with nutmeg, salt, and pepper to taste.
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